Process of producing coffee preparations.



To all whom it may concern."

JAMES M. HERRON, OFEAST O RANGE, NEW JERSEY.

PROCESS or rnonuorne conFEE PREPARATIONS.

Specification of Letters Patentl H Application am February a, 1906.Serial No. 299,652.

Be it known that I, JAMES M. Hanson, a citizen of the United States, anda resident of East Orange, in the county of" Essex and State of NewJersey, have invented certainnew and useful Improvements in Processes ofProducing Coffee Preparations; and'in order that those skilled in theart to which my invention pertains may understand, make and use t e sameI give the following specification thereof. f invention relates toimprovements in coffee and coffee (preparations, andhas for its objectto provi'ean improved coffee, in hich the harsh, astringent andinjurious orobjectionable constituents associated with coffee and whichrenders its use objectionable to some are neutralized and overcome whileat the same, time the flavor and aroma of the cofleeare preserved.

A further object is to produce a cofieeprep aration havin the flavor andaroma'of the coffee but wit out its objectionable features. in a, formsuitable for admixture with ca-j terers, confectioners and astry-makersproducts, and which mayrea ily be dissolved in water or reduced to 'afluid condition or.

paste by'the' a plication. of moderate heat.

It is genera y conceded that coffee, as ordinarily obtained on themarket, has associated withit certain harsh-flavored. and bitterconstituents which render its use ob- 'ectionable to many, which impairits digestiility, and which have, more or less, injlurious effects uponthe human system. hese objectionable characteristics ofcoffee preventmany from enjoying; the beneficial and deleterious efl ects o cofiee,and to impart thereto greater digestibility and to imbut also toproducea coffee preparation having all the good qualities of prove itsflavor,

the im r'oved coffee in a form convenient for use an sale and readilyreducibleto a fluid or solution which ma be readily and thoroughlyincorporate with articles of food, such as pastry, confectioner icecream'etc., for imparting thereto the c aracteristics and flavorofooflee.

In carrying out my invention, '1 take roasted coflee, either whole orground, and

' mix the same in substantially e ualquantities with cocoa beans ornibs'. he respec-' tive sizes of the coffee grains or berries, and

se arationcfrom the coflee'berries. I v

n selecting the cocoa beans, I use the raw or unioasted beans, andprefer to use those known as ripe beans. By ripe .eoc'oa beans,i sunderstood. cocoa beans I which have undergone a ripening? or fermenting process. This rocess, as is well beans, among-which are c. ringsof color from the ordinary blue color wftire bean to .a' color moreresembling manufactured chocolate {and im arting to the beans a morepleasant 'an agreeable flavor-the blue or natural bean having a more'or'less bitter and astringent flavor. If desired however,ordinaryunroasted cocoa beans may be used. l

The roasted coifee and the cocoa nibs or beans having been thorou hlymixed in aboute ual proportions are aced in aclosed receptac hours, andsubjected for'this' length of time to a tem erature of length of t meand the temperature at which this step of the process is carried-on maybe =fied, butshould be for such len th of time and .at such term eraturethat t e best results are obtaine This can be determined by experiment,and may vary for different kinds of cocoa and coffee beans. After thistreatment'has progressed for ,the re uisite length of time, the mixtureis removed from the receptacle and sifted or otherwise treatedto'thoroughly separate the coffee'from the cocoa beans or nibs. tainedmay be used in the ordinary way for making the beverage. The resultingcoflee will be found to have absorbed from the cocoa beans and to haveimparted to it many beneficial qualities, such as greater digestibility,improved flavor, with a neutralization, ofthe harsh, astringent anddeleterious properties which the original coffee pos sessed. Thecocoanibs or beans thus obtained, separated from the. coffee, are-then groundto a paste, preferably at a slightly Patented July 14,1908;

small size to admit of their ready subsequent e for a period of aoutforty-eight' about 110 F. The- The coffee thus ob' ;the cocoa. nib's,,orbeans should be'so chosen known, imparts certain c an es to the cocoasomewhat greater or less than that specie elevated temperature. Thefluid aste so or nibs, subjecting said mixture to heat in 9. obtainedmay be run into molds an allowed closed receptacle, and their separatingthe to harden to form tablets or cakes This coffee -from the cocoa beansor nibs. product possesses the full flavor and aroma 2. The process ofroducing an improved of'the coffee a'ndis readily reducible to a coffeepreparation,-w 'ch consists in mixing 30 fluid by the application ofheat in which contogether roasted coffee and raw cocoa beans dition itis readily and thoroughly incoror nibs, heating-the mixture in a closedreporated with articles of foods to be flavored, ceptacle for a periodof approximately iced, or coated with coffee. Or the cakes forty eighthours at a tern erature of apor'tablets maybe dissolved in hot orboiling .proximately 110 F.,' and t en. separating 35 water and producea clear solution without the coffee from the cocoa beans or mbs.

appreciable sediment or residue. j The cakes 3. The process of reducingan improved or tablets so produced retain the'r hardness coffeepreparation, w 'ch consists in mixing and solidity under ordinaryconditions of together ground roasted coffee and raw ripesummer'temperature and may be stored or cocoa nibs or beans, subjectingthe mixture 40 ship ed without danger of softening or meltto heat in aclosed receptacle for a eriod of ing, ut are readily reducible to fluidcondiforty eight hours at a temperature 0 110 F., tion for use by theapplication of moderate separating the coffee from the cocoa nibs heat.7 a or beans, and then grinding said beans or Having thus described myinvention, what nibs.

claim as my invention and desire to protect by Letters Patent v JAMES M.HERRON.

1. The process of roducing an improved Witnesses: coffee preparation,which consists in mixing ASHLEY M. HERRON.

together roasted coffee and raw cocoa beans WVILLIAM P. HAMMOND.

